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This research aims to create gluten-free pasta by incorporating microalgae flour while enhancing its nutritional profile.

May 4, 2026Open Access

Development of gluten-free brown rice/soy protein/corn starch-based pasta enriched with Microalgae (Haematococcus pluvialis) flour produced via a cold extruder

Key Points

This research aims to create gluten-free pasta by incorporating microalgae flour while enhancing its nutritional profile.
Utilized a 3×3 factorial design based on feed moisture content and microalgae supplementation levels.
Characterized pasta using physicochemical properties, cooking quality, microstructure, and sensory evaluation.
Applied cold extrusion techniques for pasta production.
HP supplementation increased protein content to 32.78–33.35% and fiber content to 3.21–3.62%.
DPPH radical scavenging activity rose significantly by 64.1% in raw samples with HP addition.
The highest sensory acceptance occurred at an HP level of 0.5–1.0% with a moisture content of 40%.

Abstract

The increasing trend of healthy awareness demands nutrient-rich food consumption, for instance, processed with no gluten. This research focused on developing gluten-free pasta utilizing a composite blend of brown rice, soy protein isolate, and corn starch, enriched with microalgae Haematococcus pluvialis (HP) flour. A 33 factorial design was used based on Feed Moisture Content (FMC) (36%, 40%, 44%) and HP supplementation levels (0.5%, 1.0%, 1.5%), with wheat protein as a control produced using cold extrusion techniques. The enriched pasta was characterized based on physicochemical properties, cooking quality, microstructure, antioxidant activity, and sensory attributes. The result presented that HP supplementation depicted yellow tone color and showed a significant increase in protein content (32.7833.35%), fiber content (3.213.62%), and reduced carbohydrate content compared with the control group. The textural properties of uncooked pasta exhibited increased hardness with the addition of HP, indicating good material synergistic effects to inhibit physical cracks during storage. The DPPH radical scavenging activity increased significantly with the increase of HP by 64.1% (raw samples) and 40.7% (cooked samples). In addition, sensory evaluation revealed the highest overall acceptability at increment HP levels (0.51.0%) and a FMC of 40%. The findings indicated that HP could improve gluten-free pastas nutritional and functional characteristics while ensuring consumer acceptability when optimized for concentration and moisture levels.

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